Resveratrol is found in the skin of red grapes and in other fruits. Red wine contains very little of it, however, on the order of 0.1-14.3 mg/l. Resveratrol also has been produced by chemical synthesis and by biotechnological synthesis (metabolic engineered microorganisms), and it is sold as a nutritional supplement derived primarily from Japanese knotweed.[citation needed]

Resveratrol (3,5,4'-trihydroxy-trans-stilbene) is a stilbenoid, a type of natural phenol, and a phytoalexin produced naturally by several plants when under attack by pathogens such as bacteria or fungi.

The effects of resveratrol are currently a topic of numerous animal and human studies.

Resveratrol is a phenolic compound that has been found to have strong antioxidant activity. Plants create resveratrol to protect themselves against the effects of poor growing conditions and severe weather. Resveratrol has been shown to reduce the oxidation of LDL cholesterol, total cholesterol and the risk of cardiovascular disease. There have been numerous studies that show the benefits of moderate red wine consumption on health. Red wine is fermented with the antioxidant-potent grape skins present; some studies suggest that the intake of red wine (and therefore resveratrol) may yield cholesterol-lowering effects.

1.Health and medical capabilities:

(1)It plays an important role in anti-atherosclerosis,coronary heart disease,ischemic heart disease and hyperlipidemia

(2) It has great anti-oxidation,scavenging free radicals, anti-aging effects

(3)By competing with coenzyme Q in organisms,resveratrol can reduce the formation of complex III,which can decrease the production of active oxygen and free radicals to shows a anti-oxidation ability.